Michael Qian is a flavor and aroma chemist with the Oregon State University Food Science and Technology department. He's also a core faculty member with the Oregon Wine Research Institute. His job is to study aroma and flavor compounds in foods, including wine. One of his projects is to investigate the off-flavor associated with stressed vines. Special Thanks to: Bill Boggess, Executive Associate Dean, OSU College of Agricultural Sciences Danielle Gabriel, inspiration for OWRI research video series https://owri.oregonstate.edu/
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Wine, beer, cider and spirits
